Slow Cooked Vegetable Curry

Slow Cooked Vegetable Curry
found in Mains - Vegetarian

Vegetarian

Prep: 10 minutes

Cook: 6 hours

Difficulty:

Easy

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day.

Ingredients

400ml coconut milk400ml coconut milk
3 tbsp Madras curry paste3 tbsp Madras curry paste
2 tsp vegetable bouillon powder2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced1 red chilli, deseeded and sliced
1 tbsp ground ginger1 tbsp ground ginger
3 garlic cloves, sliced3 garlic cloves, sliced
200g butternut squash, peeled and cut into chunks200g butternut squash, peeled and cut into chunks
1 red pepper, deseeded and sliced1 red pepper, deseeded and sliced
250g aubergines, halved and thickly sliced250g aubergines, halved and thickly sliced
15g dried coriander15g dried coriander
160g peas (frozen), defrosted160g peas (frozen), defrosted
1 lime, zested and juiced1 lime, zested and juiced

Directions

Put all the ingredients except the coriander, peas and lime juice into the slow cooker pot and stir well. Cover with the lid and chill overnight.

The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in the coriander and peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice if you fancy extra zing. Serve with a wholemeal flatbread.